KR100878133B1 - Carbohydrate and electrolyte replacement composition - Google Patents

Abstract

The present invention discloses novel compositions and methods. Such compositions and methods can be used to attenuate or restore the dehydration or other adverse effects of exercise, high temperatures or other activities that cause fluid loss. The acid silica composition contains carbohydrates, an electrolyte and water together with a flavoring agent.

Body fluid loss, dehydration effect, flavoring agent, carbohydrate, electrolyte

Description

Carbohydrate and electrolyte replacement composition

The present invention relates to an improved rehydrated beverage that replenishes sap, carbohydrates and electrolytes. These beverages consist of new inorganic formulations to provide good spontaneous sap consumption and sap retention to enhance rehydration. Ingredients other than the sap of such a beverage composition may be provided in other forms than beverages.

A variety of commercially available beverages used for the rehydration of sap lost during exercise or extreme activity and concentrated beverage compositions (including, for example, liquid, powder or tablet concentrates) prepared in a drinkable form by consumers. Such rehydrated beverages (also referred to as "sports beverages") can be consumed both before and during exercise, and after exercise, both in ready-made and in user manufactured forms. Such sports drinks have better rehydration in the body than normal water, but there is still a need for good rehydrating beverages that satisfy various rehydration aspects such as spontaneous sap consumption and sap maintenance.

Rehydration can be accomplished in a variety of different ways. At its most basic level, water replenishes some of the fluid lost through sweat and helps maintain body temperature and important cardiovascular function. Accordingly, sports drinks have been developed that replenish the sap and electrolyte lost through sweat. These drinks are an improvement over regular water because they not only replenish some of the minerals lost through sweat, but also provide carbohydrates as an additional energy source. However, rehydration can be further improved if the beverage also improves fluid retention, reduces fluid loss through urine, stimulates increased spontaneous consumption, supports sensory quality, and supports a physiological response to continue drinking.

Common sports drinks generally contain energy, small amounts of mineral / electrolyte and energy sources in the form of carbohydrate compounds. The scientific basis for containing common electrolytes such as sodium and potassium lies in the intuitive notion that it would be logical to replenish some of the electrolyte lost by sweat. Stimulating spontaneous fluid absorption and facilitating fluid retention were secondary ideas or were not considered at all.

In addition, the mineral content of sports drinks varies widely. For example, some beverages may contain 5mEq / L sodium while others may contain four times more than this amount. Likewise, there were significant differences in the content and amounts of other minerals such as potassium, magnesium and chloride.

Some studies have suggested that the sodium content in sap supplements significantly affects fluid retention after exercise. Basically, the study showed that fluid retention increased and positive fluid balance maintained when the sample ingested a standard dose of a solution containing sodium in the range of 40 to 100 milliequivalents / L (mEq / L) to improve rehydration. Showed that However, the palatability of sap supplements containing increasing amounts of sodium was not thought [Nadel E., Mack G., and Takamata, A., Thermoregulation, Exercise, and Thirst: Interrelationships in Humans. In Perspectives in Exercise Science and Sports Medicine: Exercise, Heat, and Thermoregulation, vol. 6, pp. 225-251, (Gisolfi, Lamb and Nadel eds., Indianapolis, IN, Brown and Benchmark, 1993); Maughan, RJ and JB Leiper, Sodium Intake and Post-Exercise Rehydration in Man , Eur. J. Appl. Physiol. 71: 311-319, (1995); Shirreffs, SM and RJ Maughan, Volume Repletion after Exercise Induced Volume Depletion in Humans: Replacement of Water and Sodium Losses , Am. J. Physiol. 43: F868-F875 (1998). Such documents are incorporated herein by reference.

Sap replenishment after significant dehydration is induced by various physiological changes. Two major physiological inducers that encourage spontaneous drinking are plasma molar osmolarity and plasma volume. Loss of fluid through sweating during exercise reduces plasma volume and increases plasma molar osmolarity. This physiological change causes a thirst reaction, which leads to spontaneous sap consumption. It has also been shown through scientific studies that sodium plays an important role in the regulation of plasma volume and molar osmolarity. Thus, beverage intake containing sodium increases the rate at which plasma volume and molar osmolarity are restored to normal. However, excessive intake of large amounts of sodium quickly restores plasma volume and reduces drinking response, preventing proper rehydration. In addition, the organoleptic quality of beverages containing excessively high concentrations of sodium is undesirable and will reduce the desire to drink [Wemple, Richard D., Morocco, Tamara S., Mack, Gary W., Influence of Sodium Replacement on Fluid Ingestion Following Exercised-Induced Dehydration., Int'l J. Sport Nutrition & Exerc. Metabolism 7: 104-116 (1997). This paper is incorporated herein by reference.

In addition, other electrolytes and minerals are thought to play an important role in rehydration, possibly affecting fluid replenishment and fluid retention. In response to fluid loss during dehydration, water is distributed between the fluid compartments so that both the extracellular and intracellular compartments share a lack of water. Some of the more important electrolytes / minerals involved in filling these liquid compartments are sodium, potassium, magnesium, calcium and chloride, in particular sodium, chloride, potassium and magnesium. Beverages that supply sodium and chloride promote the filling of the extracellular compartment, while beverages that supply potassium, magnesium, and calcium assist in the filling of the intracellular compartment. Proper balance of sodium, potassium, magnesium, calcium and chloride concentrations will further enhance the rehydration properties of the beverage.

These electrolyte ions help the faster filling of the fluid compartments described above and help the sap to be retained instead of secreted as urine. Both sodium and chloride ions assist in the filling of the extracellular compartment, so that substitution of one ion with another ion may not affect the overall result. The same is true for potassium and magnesium with regard to intracellular hydration.

US Patent No. 4,981,687 to Fregly et al., Incorporated herein by reference, discloses beverages that contain water, sugars, and electrolytes, and further contain glycerol, pyruvate, and / or caffeine. . The sugars contained in the beverages claimed in this patent may be glucose, sucrose or other suitable sugar compounds, specifically the concentration of the disclosed sugars ranges from about 2 to about 8%, with glucose at a concentration of about 4% being preferred. It is started. Examples of electrolytes disclosed in this patent are 15 to 30 mEq / L sodium, 1 to 5 mEq / L potassium, 2 to 8 mEq / L phosphate, bicarbonates, sulfates, chlorides, potassium and magnesium.

Beverages as disclosed above are said to alleviate the physiological adverse effects that may result from physical labor and high temperature exposure. Accordingly, the present invention also seeks to address the physiological adverse effects of physical labor without the addition of known rapid effects (eg, glycerol and pyruvate to promote gastrointestinal disorders) and stimulants or other chemical compounds that may have unknown long-term effects.

Thus, by supplying the necessary electrolytes and energy sources, exhibiting a sensory quality that is substantially equivalent to or better than that of a typical sports drink, and by treating various mechanisms that affect rehydration, such as sap maintenance and spontaneous sap consumption, good rehydration is achieved. There is still a need for providing rehydrated beverages. There is also still a need for methods to mitigate dehydration effects, enhance rehydration, and treat mechanisms such as fluid retention and urine loss.

Accordingly, the present invention is to meet these needs. Beverages of the present invention are beverages that enhance rehydration, provide the required electrolytes and energy sources, exhibit a sensory quality that is at least substantially equivalent to other sports drinks, and improves sap retention and spontaneous sap consumption. In addition, the method of the present invention addresses the above-mentioned problems through the administration of the composition of the present invention. The composition can be administered orally. In addition, the composition may be in a variety of forms including, but not limited to, liquids, gels, anhydrous powders, tablets or capsules. Concentrated forms of the composition, such as powders, may also be added to water and / or other liquids, such as sports drinks, such as Gatorade®, which may contain electrolytes and / or carbohydrates to provide the beverages of the present invention.

As illustrated in Example 2, when one aspect of the present invention is provided during exercise, urine loss is reduced to reduce dehydration and improve fluid retention. In addition, Examples 3 to 7 have excellent sensory properties that reduce the dehydration effect, improve fluid retention, reduce urine fluid loss, and improve spontaneous fluid consumption when given after activity-induced fluid loss. Shows. It is also contemplated that similar results will be obtained when the beverage of the present invention is provided prior to sap loss induced by activity.

Summary of the Invention

The present invention is about 4 to 10% by weight carbohydrate; At least about 30 mEq / L (beverage) sodium; At least about 7 mEq / L (beverage) of potassium; About 10 to about 20 mEq / L (beverage) chloride; If provided, from about 0% to about 0.4% of a flavourant; From about 0 to about 100 ppm (parts per million) of a clouding agent, if provided; About 0.24 to about 0.38 weight percent citric acid, if present; And a beverage composition for oral consumption containing a conventional residual amount of water. In addition, extracellular helper ions (specifically sodium and chloride) may be provided together at a concentration of about 40 to about 78 mEq per liter of beverage. These amounts are based on the total content of the final beverage produced completely. The complete beverage may be formulated completely as described above, or may be constructed by providing some or all of the ingredients by the additional liquid, whether the liquid is water or water containing ingredients suitable for the final beverage preparation. In the latter case, the components added to the liquid are such that they constitute the final beverage produced when the liquid and the liquid are mixed to form a complete beverage.

The molar osmolarity of the beverage ranges from about 250 to about 350 mOsm / Kg. Such beverages may also contain about 1 to about 6 mEq / L of calcium and, if provided, about 1 to about 6 mEq / L of magnesium.

The present invention also relates to beverage concentrates which are prepared from a beverage as already described herein when prepared by the consumer. Such concentrates may be in various forms including, but not limited to, gels, anhydrous powders, tablets, capsules, and liquid concentrates. Such concentrates may be added to water and / or other liquids containing water and carbohydrates and / or electrolytes such as Gatorade®. Administration can be by oral, intravenous or other suitable means.

Advantages of the present invention will be described in more detail with reference to the accompanying drawings.

1 shows the preference scores of various formulations in relation to the overall appeal and loyalty of salty taste during consumption during exercise.

2 illustrates the experimental procedures used to measure the solubility, organoleptic aspects, hydration properties, and spontaneous sap uptake of the numbers of various combinations.

Figure 3 shows the total sap consumed for each of the various combinations.

4 graphs the urine dose for each formulation to show the trend of urine loss.

Figure 5 shows dehydration by the initial body weight of the individual administered each combination.

Figure 6 illustrates the grade of saltiness intensity during the exercise state and the stationary state and further shows the ideal saltiness.

FIG. 7 shows preference scores by overall appeal and loyalty to various formulations during exercise and stationary conditions.

FIG. 8 illustrates the experimental protocol used to measure the extent to which sap is maintained until 3 hours after dehydration induced by exercise supplemented by subsequent replenishment of sweat.

9 shows the cumulative loss of urine over time during the recovery period for various formulations.

10 shows the sap retention as a percentage of volume ingested during the recovery period for the various combinations.

FIG. 11 illustrates the experimental protocol used to measure the degree to which sap is maintained until 3 hours after dehydration induced by exercise in which the total loss of sweat is subsequently supplemented.

12 shows the cumulative loss of urine over time during the recovery period for various formulations.

FIG. 13 shows the fluid retention as a percentage of ingested volume during the recovery period for various formulations.

14 shows changes in plasma volume over time for various formulations.

FIG. 15 shows the fluid retention as a percentage of volume ingested during the recovery period for various formulations.

16 shows urine output over time during the recovery period for various combinations.

17 shows urine molar osmolality over time during and before exercise for various combinations.

18 shows urine sodium loss over time for various combinations.

FIG. 19 shows the amount of urine potassium loss over time for various formulations.

20 shows urine specific gravity over time for various formulations.

FIG. 21 illustrates the experimental protocol used to measure the amount of fluid maintained until 3 hours after dehydration induced by exercise in which the total loss of sweat was subsequently supplemented.

22 depicts the sap retention percentages of various formulations over time.

FIG. 23 shows the cumulative loss amount (g) of urine over time for various formulations.

24 shows the overall appeal of the various formulations during the rehydration period prior to the sap retention measurement.

FIG. 25 shows the sour scores of various formulations during the rehydration period preceding the sap retention measurement.

FIG. 26 shows the perceived salty taste of various formulations during the rehydration period preceding the sap retention measurement.

FIG. 27 depicts the sap maintenance percentage and the recorded sap maintenance range, expressed as a percentage of volume ingested during the recovery period for various combinations.

FIG. 28 shows urine molar osmolality over time before and during exercise for various formulations.

FIG. 29 shows urine sodium concentration during recovery periods for various formulations.

30 shows urine specific gravity over time before, during, and after recovery for various formulations.

FIG. 31 shows the total sap percentage maintained at the end of the recovery period for various formulations.

FIG. 32 shows urine molar osmolality over time before and during exercise for various formulations.

FIG. 33 shows the urine specific gravity over time before and after exercise and during recovery for various formulations.

34 shows urine potassium concentrations during the recovery period for various combinations.

35 shows the overall crush rating in organoleptic evaluation for various formulations.

Detailed description of the invention

The beverage of the present invention improves fluid retention and reduces urine fluid loss to provide good rehydration. The beverage also enhances rehydration by improving spontaneous fluid intake. Moreover, the sensory quality of the beverage is at least as favorable as other sports drinks.

Beverages of the present invention are optimized sodium concentrations and typically chloride and potassium concentrations to maximize rehydration without compromising the organoleptic quality of the beverage. It also contains potassium, magnesium and chloride in particularly advantageous concentrations to further enhance the rehydration effect without changing the palatability of the beverage. Moreover, the mixture of extracellular helper ions is maintained at a concentration of about 40-78 mEq / L to improve favorable rehydration and organoleptic quality.

The above advantages have been demonstrated through a number of experiments. Various formulations were tested for various organoleptic qualities. In addition, the rehydration ability of these formulations was also examined through mechanisms of increased spontaneous fluid consumption, increased fluid retention, and reduced urine loss. The first experiment to measure the taste characteristics of the beverage was conducted on 50 athletes at rest. Preferred among these experimental formulations are those having a sodium content of 30 mEq / L and having a very good taste grade similar to the leading sports beverage in the United States.

This combination also showed an increase in spontaneous sap consumption. The experiment was conducted on 50 athletes who arbitrarily allowed drinking during the exercise protocol. The formulation has received a directed preference over other sodium concentrations of this beverage in terms of spontaneous sap consumption. Another finding was that “salt” beverages are preferred during and after exercise over rest. Dehydration was also much reduced by this formulation.

In addition, tests were conducted for the fluid retention and urine loss effects. Sample sap was removed during exercise-induced dehydration to achieve a loss rate of 2.5-3.0% of body weight. After exercise-induced dehydration, the sample was ingested with a drink formulation sufficient to equal the sap lost through sweat. As a result, it was found that the sap retention was significantly improved by the experimental blend having sodium of 30 mEq / L. Likewise, this formulation was superior to other experimental formulations in reducing the loss of fluid in urine form. In addition, the formulations were directionally rated high sensory. This formulation was equally favored with other experimental formulations with 18 mEq / L sodium, but was directed preferentially over any other experimental formulations with different sodium concentrations for the properties of sweetness, flavor, sourness, saltiness and overall appeal.

In addition, two experiments were conducted for similar purposes and for similar purposes. Experimental formulations with 30 mEq / L sodium were used equally. Another experimental combination was used as a comparative group. In addition, chemical analysis of blood and urine was performed. Experimental formulations with 30 mEq / L sodium improved rehydration properties, reduced urine sap loss, increased sap retention percentage, and greater overall weight change.

In addition, two experiments were conducted in which a specific concentration of sodium and chloride were mixed to measure the effect on rehydration in a similar manner. In the first experiment, the above-described formulation with sodium of 30 mEq / L was compared with the experimental formulation with sodium of 18 and 25 mEq / L. The amount of chloride was added to the 25 mEq / L formulation such that the mixed concentration of such extracellular help ions was at a much higher concentration than the formulation with 30 or 18 eEq / L sodium (see formulation table of Example 6). This 25mEq / L formulation showed increased sap retention compared to the other two formulations.

In the second experiment, the 30 mEq / L sodium formulation was compared with the 25 mEq / L sodium formulation, but this time the mixed concentrations of sodium and chloride were very similar in the two formulations (see formulation table of Example 7). Sap retention was not different between these two formulations. However, the 25mEq / L sodium formulation had a negative initial sensory grade compared to the formulation with less chloride and 30mEq / L sodium.

Beverages of the present invention generally contain about 4 to about 10% by weight, preferably about 5.5 to about 6.5% by weight, more preferably about 6% by weight of carbohydrate source. Carbohydrate sources include, but are not limited to, sucrose, maltose, maltodextrin, glucose, galactose, trehalose, fructose, fructo-oligosaccharides, beta-glucans and trios such as pyruvate and lactate. It is preferred that there is at least three mixtures, and the amount of fructose is less than the total amount of glucose in all carbohydrate sources. Preferred compositions of carbohydrates contain about 1 to about 5% sucrose, about 1 to about 2.5% glucose, and about 0.8 to about 1.8% fructose, producing a total of 6% carbohydrate, more preferably about It is desirable to produce 6% total carbohydrates containing 2 to about 4% sucrose, about 1.4 to about 2% glucose and about 1.1 to about 1.5% fructose.

The sodium content in the beverage of the present invention is at least about 30 mEq / L, preferably about 30 to about 100 mEq / L (beverage), more preferably about 30 to about 60 mEq / L (beverage), even more preferably From about 33 to about 40 mEq / L. This sodium concentration is indicative of the total amount of sodium present in the beverage, including carbohydrate sources, flavors (to a known degree), and turbidity. For example, maltodextrin as a carbohydrate source may contain sodium. However, these sources alone cannot raise the sodium concentration of the beverage to the required concentration, and additional sodium itself must be added from other sodium ion sources.

Any sodium source known to be useful to those skilled in the art can be used in the present invention. Examples of useful sodium sources include, but are not limited to, sodium chloride, sodium citrate, sodium bicarbonate, sodium lactate, sodium pyruvate, sodium acetate and mixtures thereof. A mixture of sodium chloride and sodium citrate is preferred, sodium from sodium chloride about 10 to about 50 mEq / L, preferably about 10 to about 30 mEq / L, more preferably about 10 to about 20 mEq / L and sodium from sodium citrate A mixture of about 10 to about 50 mEq / L, preferably about 10 to about 30 mEq / L, more preferably about 10 to about 20 mEq / L is preferred.

In addition, the beverage of the present invention may contain chloride. Chloride ions can be derived from a variety of sources known to those skilled in the art. Examples of chloride sources include, but are not limited to, sodium chloride, potassium chloride, magnesium chloride and mixtures thereof. The chloride concentration is that at least about 10 mEq / L of chloride derived from sodium chloride, preferably about 10 to about 20 mEq / L, more preferably about 11 to about 18 mEq / L.

Moreover, the beverage of the present invention preferably contains a mixture of extracellular helper ions such that the sum of these ions is from about 40 to about 78 mEq / L. This range may even range from about 42 to about 70 mEq / L or from about 46 to about 60 mEq / L. Sodium and chloride ions are some of the ions that assist in the filling of the extracellular fluid compartment.

In addition, the beverage of the present invention contains potassium. Potassium ion sources may be from various sources known to those skilled in the art as useful in the present invention. Examples of potassium sources useful in the present invention include, but are not limited to, potassium monophosphate, potassium diphosphate, potassium chloride and mixtures thereof, with potassium monophosphate being preferred. The potassium content is at least 8 mEq / L, preferably about 8 to about 20 mEq / L, more preferably about 10 to about 19 mEq / L.

It is preferred that the beverage of the present invention further contain magnesium. Magnesium ions can also be derived from various sources known to those skilled in the art. Examples of magnesium sources include, but are not limited to, magnesium oxide, magnesium acetate, magnesium chloride, magnesium carbonate, magnesium diphosphate, magnesium triphosphate, magnesium in amino acid form and mixtures thereof, and magnesium oxide is preferred. The concentration of magnesium is at least 0.1 mEq / L, preferably about 0.5 to about 6 mEq / L, more preferably about 1 to 3 mEq / L.

Calcium is also preferably contained in the beverage of the present invention. The calcium ions may be from various sources known to those skilled in the art. Examples include, but are not limited to, calcium lactate, calcium carbonate, calcium chloride, calcium phosphate salts, calcium citrate and mixtures thereof, with calcium lactate being preferred. The calcium is preferably at a concentration of at least 0.1 mEq / L, preferably from about 0.5 to about 6 mEq / L, more preferably from 1 to 3 mEq / L.

Flavoring agents can also be used in the beverages of the present invention. Flavors useful in the beverages of the present invention also affect the overall appeal of the beverage. In order to obtain this overall appeal, the intensity of the flavor should not be too strong. Of course, the flavor intensity of the beverage depends on the amount and type of particular flavors used. Moreover, the same flavor may vary in strength from different manufacturers. That is, it is difficult to quantify the concentration of the flavoring agent required for the present invention. In general, however, flavoring agents at concentrations from about 0 to about 0.400% by weight have been observed to be useful in the present invention. Flavoring agents may also contain gums, ester gums, starches such as dextrins, "modified food starches", propylene glycol or alcohols in themselves. These additional components can act as carriers or stabilizers.

In addition, all flavors that meet the above criteria and are known to be useful to those skilled in the art can be used in the present invention. Examples of particularly useful flavors include, but are not limited to, lemon lime, orange and fruit punch. For example, the concentration of lemon lime flavoring may range from about 0.050 to about 0.200 weight percent, preferably about 0.080 to about 0.150 weight percent, more preferably about 0.090 to about 0.120 weight percent.

The beverage of the present invention, when first formulated, has a molar osmotic concentration in the range of about 220 to about 350 mOsm / Kg (beverage), preferably in the range of about 250 to about 330 mOsm / Kg (beverage), more preferably about 260 to about 320 mOsm / Kg (beverage) range is good. In preparation, the beverage of the present invention is isotonic. The scientific and rigorous definition of the term isotonicity is another solution, generally the same solution in human osmotic pressure or in the same osmotic pressure. The beverage of the present invention may be isotonic in production in terms of the strict scientific definition of this term, but the term isotonicity now used does not have to be construed as such a narrow definition. The term isotonic in this specification is intended to indicate that the beverage of the present invention is a sports type beverage containing a certain amount of carbohydrate and electrolyte.

In addition, the beverage of the present invention may contain a clouding agent in a concentration range of about 0 to about 100 ppm. Examples of clouding agents include, but are not limited to, ester gums, SAIB, starch components and mixtures thereof, and the preferred concentration of ester gums is in the range of about 10 to about 50 ppm, more preferably in the range of about 15 to about 35 ppm. It is good.

Beverages of the present invention may further comprise citric acid in a concentration range of about 0.24 to about 0.45% by weight. Citric acid lowers the pH to make a strong acid beverage that can be pasteurized under conditions weaker than those required for weak acid beverages. The beverage of the present invention preferably has a pH in the range of about 2.5 to about 4.5, preferably about 2.75 to about 4.25, more preferably about 2.9 to about 4.0. In addition, citric acid gives the beverage a sour taste.

The present invention also relates to beverage concentrates for use in the preparation of the aforementioned beverages. As used herein, the term "beverage concentrate" means a concentrate that is in liquid or gel form or in the form of an essentially anhydrous mixture. The essentially anhydrous mixture is generally in powder form, but may also be in the form of a single feed tablet or any other convenient form. The concentrate is prepared to provide the final complete beverage as described above when made up or diluted with water or other liquids.

Preferred beverage concentrates of the present invention which, when composed or diluted with water, can produce the following preferred beverages:

About 4 to about 10 weight percent of carbohydrates,

Sodium at least 30 mEq / L (beverage), preferably in the range from 30 to 60 mEq / L,

Potassium 8 mEq / L (beverage) or more, preferably 8 to 20 mEq / L (beverage),

Chloride about 10 to about 20 mEq / L (beverage),

Flavoring agent from about 0% to about 0.4%,

Turbidity agent from about 0 to about 100 ppm and

Water such that the molar osmotic concentration of the beverage is in the range of about 250 to about 350 mOsm / kg.

Carbohydrates may be selected from sucrose, maltose, maltodextrin, glucose, galactose, trehalose, fructose, fructo-oligosaccharides, beta-glucans and / or trios such as pyruvate and lactate, at least It is preferable that it is three mixtures. The amount of fructose is preferably less than the total amount of glucose from all carbohydrate sources.

The present invention will be described in detail with reference to the following examples, but is not limited thereto.

Example 1

The organoleptic quality was evaluated for the other four formulations containing the formulations indicated by G30 as common ingredients found in commercial sports drinks. The G30 blend contained 6% aqueous carbohydrate, 30mEq / L sodium, 3mEq / L potassium, about 10mEq / L chloride, 25 ppm turbid and 0.103% by weight flavor. Carbohydrate solutions were prepared with a mixture of 3% sucrose, 1.7% glucose and 1.3% fructose. In addition, sodium chloride and sodium citrate were used together to provide sodium ions. Comparative formulations contain a 0 mEq / L sodium in the first formulation, indicated by G0, and a second formulation in G18 containing 18 mEq / L sodium, labeled G40. The formulation contained the same ingredients except that the formulation contained 40 mEq / L sodium and the fourth formulation, designated G60, was modified to contain 60 mEq / L sodium.

The test was completed on about 50 triathletes and runners. As a sensory experiment, the taste test was conducted in a stationary state. In the stationary state, the degree of salty loyalty and beverage loyalty were highest at 18 mEq / L. However, the grade difference for G18 and G30 was not statistically significant. As shown in FIG. 1, the G30 blend exhibited a preference rating that surpassed all blends except the G18 blend.

Example 2

The same formulation was used to measure the drinking properties, sensory perspectives, hydration properties and spontaneous fluid intake of the water for each. Fifty specimens completed almost all tests and were included in the analytical sample population. Of these 50, 28 were male (median 39.7 ± 8.0) and 22 were female (median 37.2 ± 9.2). The average practice time per week for the entire group was 11.25 ± 6.8 (range 1-35), and the average number of matches participated each year was 11.0 ± 8.4 (range 0-35). All samples were given the following diet and exercise guidelines: Never exercise hard on the day before the test. Provide at least one recovery period for each exercise period. Ban caffeine on the day of the test. No high salt or high fat diet on the evening or the day before the test. Fast 3 hours before the test. Drink 1 liter of water 3 hours before the test. Urine drain before test.

All samples were asked to follow the diet and exercise guidelines before entering the experiment. To assure pre-test hydration, each sample was allowed to consume one liter of fluid completely 1.5 to 2 hours prior to initiation of the protocol. Protocols were conducted where moderate aerobic exercise was performed at high temperature (80 ° F., 36% RH, 21 ° C. WBGT) for 2 hours at 70-75% of the maximum heart rate expected by age. The sample was fed approximately 700 ml of sap per bottle and a cold fresh bottle every 20 minutes for a total of 2 hours. They were allowed to drink freely until the end of the exercise, and no more fluids were supplied afterwards. All urine samples were collected at 20 minute intervals and again 15 minutes after the end of the exercise period. Urine was urged whenever the sample felt necessary during the protocol. 2 illustrates the procedure used.

As shown in the diagram in FIG. 3, the total volume of sap consumed was directionally largest at G30 and least at G0. However, the main effect of sodium concentration (product) was not significantly significant (p = 0.058). Spontaneous total fluid intake also did not differ substantially between drinks. This suggests that, in part, the athlete is well trained to drink.

Urine dose after exercise suggested an inverse relationship between sodium concentration and urine production dose (FIG. 4). Urine dose decreased directionally as sodium concentration increased from 0 to 60 mEq / L and was the lowest in G60 at 15 minutes after exercise compared to other beverages. Trend analysis of data (eg slope) on urine output after exercise was significantly different from zero. That is, there is 95% confidence that the downward trend of the data is not just accidental. Overall, post-exercise urine volume and total urine volume were similar for each drink.

In addition, the degree of dehydration was similar for all beverages due to the fact that all beverages spontaneously consumed similar doses (p = 0.354). As shown in FIG. 5, the smallest value was 1.06% for G30 and the largest value was 1.23% for G0. On average, HR and RPE did not vary from beverage to beverage and increased over time.

The overall appeal (OA) of the drinks was best in G18 and G30, and was significantly different from other drinks (p <0.05). G18 and G30 beverages did not differ from each other in terms of OA. Salty loyalty was also the highest in G18 and G30, with significant differences from 0, 40 and 60 mEq / L beverages (p <0.05). The saltiness loyalty to G18 and G30 did not differ from each other. In addition, the interaction between sodium concentration and time was also significant. Salty loyalty decreased over time for G0 and G18, while it increased over time for G30, G40 and G60. As the sodium concentration increased, the perceived intensity of the salt also increased, indicating that all sodium concentrations were different (p <0.05).

The ideal salty grade was similar for all beverages in the range of 39-43.5 mm (0-100 mm grade). This grade corresponded to sodium concentrations falling between G18 (38 ± 1.5) and G30 (47 ± 1.7). Plotting this data, the ideal cognitive salty corresponded to sodium concentration of 24mEq / L as shown in FIG. 6.

Comparing the overall crush and salty loyalty between the stationary and exercise states, the decline in the curve of OA with increasing sodium concentration was found to be weak at high sodium concentrations (30, 40, 60 mEq / L). Also, the score recorded at 60 minutes means that the score is much higher than the score recorded in the stationary state. The same reaction was observed for salt loyalty (LOS), except the curve peak shifted from 18 mEq / L to 30 mEq / L. These results are shown in FIG.

Up to 60 mEq / L sodium concentration did not cause the palatability score to be in the “unfavorable” area for both OA and LOS. Ideal salty and cognitive salty did not change significantly or significantly between the state of ingestion and exercise. An improved directed shift in cognitive saltiness was associated with exercise status.

The conclusions collected from the intravenous and exercise tests showed that medium to high concentrations of sodium in G30 did not cause any GI difficulties or related syndromes during moderately vigorous exercise for 2 hours at high temperature. Well-trained athletes will drink beverages that are not optimal palatability to maintain athleticism and sign language. Although the G30 beverage was perceived to be saltier than G18, in terms of preference, 30mEq / L of sodium was preferred and quite preferred, even oriented preferentially over other higher sodium concentration and sodium free formulations. The crush was expanded and sodium affinity was increased for high concentrations (30-60 mEq / L) sodium beverages during exercise compared to the resting state.

Example 3

In this study, all formulations were compared except for the G40 formulation to determine the sap loss rate and total sweat loss maintained for up to 3 hours after exercise-induced dehydration following subsequent replenishment. This experiment was carried out in a double-blind experiment using a comparable blend among the study groups.

Samples were fed a standard diet for dinner (evenings before the test), breakfast and lunch. The total calorie intake was 2440 calories and 2592 mg of sodium. 500 ml of water was supplied with food.

All samples were asked to follow the diet and exercise guidelines before participating in the test. To ensure hydration prior to the experiment, each sample was ingested with the appropriate fluid. In addition, hydration was confirmed before the experiment by examining the conductivity / molar osmolarity of the reference urine sample before the test. Urine samples of more than 21 millimens (mS) were suspended from the test except for the experiment.

Samples were required to complete a moderate amount of cycling exercise (or sufficient exercise resulting in weight loss of about 2.5-3.0%) in a warm environment (80 ° F., 40% RH) for 90 minutes. After the exercise, I quietly rested for 3.5 hours. During the first 90 minutes of recovery, the sample was given an infusion dose equal to 100% of the total sweat loss released during exercise-dehydration time. After a total of 5 hours, urine samples and perceptual data were collected periodically according to the protocol. An overview of this protocol is summarized in FIG.

Ten specimens completed four tests. The mean weight loss in dehydration induced by exercise was 2.6 ± 0.6% for 1.5 hours. Dehydration did not vary from formulation to formulation.

At the end of the experiment, the average total urine loss was 0.546, 0.430, 0.322 and 0.287 liters for 0, 18, 30 and 60 mEq / L beverages, respectively, as shown in FIG. The 0 and 18 beverages differed significantly (p <0.05) from the 30 and 60 beverages. The 30 and 60 drinks did not differ from each other. The difference in urine loss was not noticeable until 1 hour after ingestion. By 2 hours after completion of ingestion (3.5 hours after exercise), the difference was greatest between 0, 18 and other beverages. Average sap intake ranged from 1.8 to 1.95 liters, but did not vary from formulation to formulation. Two hours after rehydrating the dose corresponding to 100% of total sweat loss, the total percentage of fluid retained was 69% and 75% for 0, 18, 30 and 60 mEq / L, respectively, as shown in FIG. , 82% and 83%.

The G30 drink scored oriented higher than any other drink. In sensory evaluation, 30 mEq / L received the same degree of loyalty as G18, but it was oriented preferentially over any other beverages for sweetness, flavor, sourness, saltiness and overall appeal. The perceived salty grades for G18 and G30 beverages were very close to the ideal grade of salty throughout the intake period. In general, palatability scores declined over time (30 to 90 minutes) during the rehydration period.

The grade of ideal saltiness was consistent with the results demonstrated in Example 2 (n = 50), but slightly higher (43-50 vs. 40-42). In most cases, the perceived salty taste of the G30 beverage scored close to the ideal salty grade of the beverage. As consumption continued for more than 60 minutes, the perceived salty concentration of the beverage was below the ideal grade. The change between cognitive salty and ideal salty was greater in the G0 and G60 blends than in the control G18 or G30.

There were no significant differences between the four beverage tests for cognitive boundaries, energy, GI assessments, or well-being.

The G30 blend performed directionally better than G18 in terms of many palatability grades, and the sap retention response during rehydration was better than other beverages. The highest sodium concentration in the G60 blend did not provide any additional effect over the G30 blend in terms of dampening the loss of fluid in the urine form.

Taken together, the G30 offers the following advantages over G0, G18, and G60: (1) higher directional palatability ratings by athletes exercising at high temperatures and (2) 100% of sweat loss. Reduction of fluid loss into urine after rehydration of the dose.

Example 4

The same formulation as Example 3 was used except the G5 blend was added and the G0 and G60 blends were excluded. The G5 blend was identical to the other blend except that the sodium concentration was adjusted to 5 mEq / L.

In this test, the formulations were compared to determine the amount of sap that the sap loss rate and the total sweat loss maintained for up to 3 hours after exercise-induced dehydration on subsequent replenishment. Specific biochemical variables were measured to investigate physiologically relevant changes. The measured parameters included blood related [Na +], [K +], [Ca +] changes, molar osmolarity, Hb, Hct, ΔPV, glucose, pH change and urine related volume, molar osmolarity, [Na +], [K +] , SEC, FWC, creatinine and GFR changes. In addition, the study was carried out in a double-blind experiment using comparable formulations from the study group.

Seventeen (n = 17) male subjects were dehydrated in a warm (80 ° F., 40% RH) environment at 70% of maximum heart rate for 2.25 ± 0.61% of body weight for 1.5 hours of cycling. The specimens were given the standard diet the evening before the test, the morning of the test and lunch. The total calorie intake was 2440 calories and 2592 mg of sodium. An additional liquid (within the instructions) was allowed up to 3 hours before the test.

To ensure hydration prior to the experiment, each sample was ingested with an appropriate fluid to establish rehydration. This includes not only 500 ml of water the night before the test, but also a minimum of 1 liter of water on the day of the test. In addition, before the experiment, the conductivity of the urine sample before the experiment was checked to confirm the hydration before the experiment. Samples with a conductivity of more than 21 mS-cm in urine samples from the first experiment were suspended from the experiment. Endogenous venous catheters were inserted into the forearm veins for repeated blood sampling during the experiment.

Samples were cycled for 1.5 hours in a warm environment (80 ° F., 40% RH) to induce exercise-induced dehydration, close to 2% of their initial body weight. Using the pre-measured workload, an exercise intensity corresponding to 70-75% of the maximum heart rate as measured earlier in the maximum treadmill test was set. The heart rate was monitored every 10 minutes using a telemetry HR monitor (Polar) and confirmed sufficient exercise intensity.

At 1 hour, the sample was allowed to rest for 5 minutes, during which the dry weight was measured to confirm an increase in sweat loss. At the end of the exercise dehydration period, 15 cc of blood sample was recovered, standing on the bicycle, urinated, and weighed again to obtain the final sweat loss. Then, he sat in a lean posture for the rest of his recovery. Where appropriate, the sample arm with the indwelling catheter was wrapped with a heating pad to maintain blood flow and vasodilation to allow better dehydration of blood collection.

The beverage was mixed prior to the experiment with 1 and 2 liter flasks using beverage water that provided no electrolyte to the beverage. The beverage was supplied chilled in the refrigerator (approximately 40 ° F.), so the last two beverages would be close to room temperature when the sample was fed.

At 30 minutes of recovery, the subject was given the first of six cups of beverage and then the next cup every 10 minutes. The total beverage dose was equivalent to the total sweat loss, with 50% of the total dose given to the sample within the first 20 minutes and the remaining 50% to 12.5% every 10 minutes for the remaining 40 minutes. All sap was consumed within 1 hour.

Blood and urine samples were taken every 30 minutes during the 3.5 hour recovery period. The inspection protocol and sequence is shown in FIG.

Total blood clinical analyzer (Instrumentation Laboratories, Synthesis IL 1735) was used to measure changes in sodium, potassium, ionized calcium, glucose, erythrocyte volume, hemoglobin and pH in the blood. About 1 ml prevenous blood was collected using a 3 ml heparinized arterial blood gas syringe (Marquest, GASLYTE) and used specifically for the clinical analyzer. Such arterial blood gas syringes are intended to prevent agglomeration of the sample and to easily provide the sample to the clinical analyzer.

Plasma volume changes were estimated using known equations (Dill / Costill) related to erythrocyte volume and hemoglobin changes. Plasma molar osmolarity was measured using a freezing point drop method with a FISKE 2400 multisample osmometer.

Urine volume was measured by body weight and urine conductivity was measured directly using a conductivity meter (WTW LF 340, model 19706-20). Urine was then aliquoted and later stored at −20 ° F. until [Na +], [K +], molar osmolarity and creatine analysis. [Na +] and [K +] in urine were measured using a flame photometer (IL943 Automatic Flame Photometer) after centrifugation for 15 minutes to remove any insoluble particles from the sample to be analyzed. Urine creatinine was measured spectrophotometrically using the Sigma Creatinine Kit (Sigma Diagnostics, No. 555). The urine molar osmolality was measured by thawing the frozen sample to room temperature and then using the freezing point drop method with an osmometer.

Data analysis was done using a computer statistics package (SPSS, v.10). Descriptive statistics and theorem tables were created for all dependent measures. Repeated measures ANOVA were used to investigate the main effects of the treatment and, if appropriate, the time dependent effect. If a major effect exists, Duncan's post hoc test was used to measure the statistical difference between the means. Comparative checks were made when the alpha value was 0.05. Effect size estimates were made for comparison of total urine loss between formulations.

All 17 specimens (N = 17) completed three tests, but only one patient stopped after completing two tests, irrespective of the study. The mean weight loss in dehydration induced by exercise was 2.25 ± 0.61% for 1.5 hours. The average sweat release rate of these specimens was 1.2 ± 0.3 liters / hr and an average of 1.7 ± 0.5 liters of sweat loss during the dehydration period. Dehydration and sweat loss did not vary from formulation to formulation.

The total loss of urine during the recovery period was significantly lower for the G30 combination (298 ± 161 g) compared to the G5 combination (479 ± 209 g) and the G18 combination (408 ± 151 g), but this effect was time dependent. That is, up to 120 minutes (30 minutes after ingestion) during the recovery period, the effect of G30 was not different from G5 and G18. 12 shows the cumulative loss of urine between the three formulations during the recovery period. Effective size estimates for total urine loss were 0.39 (G5 vs. G18), 0.97 (G5 vs. G30), and 0.70 (G18 vs. G30).

The sap retention percentage was significantly higher in G30 compared with G5 and G18 from 150 to 210 minutes recovery period (P <0.05). In other words, at the end of the recovery period (2 hours after consumption), sap retention rates were 72.6%, 75.2%, and 81.6% for G5, G18, and G30, respectively. FIG. 13 shows the sap retention during the recovery period for the tested triplicates.

Absolute changes in body weight relative to reference weight were significantly greater in G5 than in G18 and G30 (P <0.05). The corrected weight loss for any sap taken during recovery was 0.93, 0.80 and 0.74 kg, respectively.

There was no effect of plasma on [Na +], [K +], [Ca ++] or glucose. In addition, the plasma volume change (DPV) calculated from erythrocyte volume and hemoglobin was not different between the three formulations. Changes in plasma volume between the three formulations are shown in FIG. 14.

ANOVA analysis showed the major effects of sodium (P <0.001) and time (P <0.0001) with the interaction between sodium and time (P <0.0001) on the individual's urine output capacity. Regardless of time (summed over time intervals), the average urine dose was 79.8 and 68.0 and 49.7 g for G5, G18 and G30, respectively.

Urine conductivity changed with sodium concentration and time with interaction between sodium and time (P <0.01). Regardless of time (summed along all time intervals), the average urine conductivity was 12.3, 12.8 and 14.9 mS-cm for G5, G18 and G30, respectively. Conductivity was significantly higher in G30 than in G5 and G18.

Urine sodium and potassium concentrations did not differ by sodium concentration, but by time. Urine sodium and potassium emissions did not differ between formulations when corrected for dose, but by recovery time. When combined along the formulation, the average [Na +] emissions were significantly higher at 7 minutes of recovery (7 mEq), but dropped to 4.4 mEq at 30 minutes of intake, and remained between 2.2 and 2.4 mEq between 90 and 210 minutes of recovery. .

In order to investigate any sensory (taste) and perceptual changes associated with the various formulations, the samples were divided into several different grades (eg, classification, 100 pt) during the experiment.

The overall appeal of the beverage did not differ significantly between formulations. G30 beverages had a significant decline in overall crush and flavor, salty, sweet and aftertaste loyalty, especially at the end of the 1 hour intake period. Favorability for the G5 and G18 combinations did not decline with time. There was no difference in cognitive saltiness between G5 and G18, but G30 was perceived to be saltier at two of the four evaluation times (32 and 62 minutes). The effect was not constant.

The beverage treatment did not affect the grade of ideal saltiness as the ideal saltiness was constant in the range of 47 to 51 pt of the 100 pt grade. Cognitive salty did not differ from the ideal salty grades for G5 and G30, but was evaluated to be much less salty than the ideal salty at 32 and 62 minutes for G18. This effect was also not constant over time.

There was no difference in cognition of physiological or mental well-being between the combinations. The perceived energy, alertness, and feeling of well-being were similar for all formulations, but changed consistently over time for each experimental protocol. At the end of the experiment, the G30 blend had a much lower grade of craving than G5 and G18. There was no other treatment effect for any grade of cognitive gastrointestinal stress (swelling, bloating, motion sickness or urine urge).

Although there was no difference in cognitive thirst between the formulations, samples that consumed the G18 formulation showed greater directed thirst than those who consumed G5 or G30.

Example 5

For the same purposes as in Example 4, the G30 blend was compared to the same G18 blend as the G30 blend except that the water (W), commercially available POWERade® (P) and sodium concentrations were adjusted to 18 mEq / L. Specific electrolyte formulations are as follows.

CODE [Na ⁺ ] (mEq / L) ^* [K ⁺ ] (mEq / L) ^{* [Cl -] (mEq / L} ) Osm (mOsm / kg) ^* W 0 0 0 0 P 5 2 5.8 428 G18 18 3 9 320 G30 30 3 9 334

^{* Indicates} the measured analysis value.

The beverage temperature was kept between 41 and 45 ° F. and then served at this temperature, leaving the beverage unaware of the experimenter as well as the specimen.

The sample was a trained male (25-50 years old). Seventeen completed both tests. Fasted (drinks and meals) for 3 hours after the test.

The workload was set up with a cross-trainer, stationary bike and treadmill sufficient to provide strength between 70 and 75% of the measured maximum heart rate (value measured from a yearly compression test). In addition, body weights were measured before and after the preliminary exercise session to predict sweat release rate.

Samples were given a standard diet to ensure sustained sodium intake (~ 2900 mg) prior to each of two trials. Meals were provided for dinner (the day before the experiment) and breakfast and lunch on the day of the examination. The specimens were given the option to eat all or part of the meal, but were asked to record the amount and the amount of meals not eaten. This item was placed in a food bag for the next inspection. In addition, a bottle of water was provided the evening before the test (500 ml) and the day (1000 ml) for proper hydration. Samples were inhibited from caffeine and alcohol for 24 hours prior to testing. Most of the samples ate all of the food provided, but calories ranged from 2,109 to 2,278 kcal and 2,849 to 2960 mg of sodium. All samples did not eat any food other than those provided.

The exercise period consisted of a total of 90 minutes of 30 minutes each on the crosstrainer, stationary bike and treadmill at 75-80% of the maximum heart rate. The heart rate was measured at 15 minute intervals to confirm that the specimen was in proper strength. Drinks were not allowed during the entire exercise period to achieve 2 to 2.5% dehydration.

After the exercise, the weight of the sample was weighed and a urine sample was taken after the exercise, followed by a 3.5 hour recovery period. At 30 minutes of recovery, the subjects were given a primary drink equal to 25% of the total sweat loss (measured by subtracting their weight from pre-exercise weight). Drinks (25% of loss) were given again 40 minutes of recovery. A third portion of the beverage (corresponding to 12.5% of sweat loss) was provided at 50 minutes. At 58 minutes, the gastrointestinal response of the specimens was measured, rated GI, and urine samples were taken. Thereafter, a fourth division amount (12.5%) was provided. The fifth round (12.5%) was given at 70 minutes and the sixth round (12.5%) at 80 minutes. Periodic sensory evaluations were made periodically. At 90, 120, 180 and 240 minutes, urine samples were taken with GI grading. After the final urine sample was taken, the final body weight was measured.

Urine dose was measured by body weight and urine specific gravity (300 Clinical Refractometer). Urine was transferred to a 4 ml cold bayer for further analysis. [Na +] and [K +] in urine were measured by an IL943 Automatic Flame Photometer after centrifugation for 15 minutes to remove any insoluble particles from the sample to be analyzed. The molar osmolarity was measured for each sample (Fiske 2400 Osmometer).

Data was analyzed using SPSS version 10.0. ANOVA using a general linear model was used to analyze the differences between means. Data were reported as mean + standard deviation.

A similar degree of dehydration between the formulations was observed during the 90 min exercise period (2.67 ± 0.63%, 2.71 ± 0.64%, 2.61 ± 0.43% and 2.61 ± 0.54% for W, P, G18 and G30, respectively). In addition, the rate of sweat release between the formulations was also essentially the same (1.34 ± 0.40L / hr, 1.36 ± 0.38L / hr, 1.25 ± 0.28L / hr, 1.30 ± 0.33L / hr for W, P, G18 and G30 respectively ).

In addition, the total sap uptake between the formulations was similar for each of the tests as 2.01 ± 0.60L, 2.03 ± 0.57L, 1.88 ± 0.41L, 1.95 ± 0.50L for W, P, G18 and G30, respectively. The dose administered differed slightly from the mean due to the protocol compensating for 100% of total sweat loss and slight variability in sweat release rate.

Final weight as a percentage of initial weight varied between formulations. After the water test, the body weight of the sample recovered to 98.45 ± 0.29% of the initial body weight, which was much lower than that of the other three formulations. POWERade® (98.72 ± 0.37%) and G18 (98.87 ± 0.28%) did not differ from each other. In addition, G18 was not different from G30 (98.97 ± 0.39%). G30 differed significantly from water and POWERade®.

The total cumulative emissions of the sap varied greatly from formulation to formulation. W had much higher urine loss than the other three formulations (0.726 ± 0.225L). P and G18 were 0.496 ± 0.184L and 0.428 ± 0.196L, respectively, which were not significantly different from each other. G30 was different from W and P, but not from G18 (0.367 ± 0.263L). The urine output at each data collection point did not differ significantly between formulations at 60, 90 or 120 test points. However, at time point 180, W had much greater urine loss than the other three formulations. In addition, at time point 240, the urine loss of W and P was much greater than that of G18 and G30 (see Table I, numerical values are ml values collected at each time point).

Treatment group 60 minutes 90 minutes 120 minutes 180 minutes 240 minutes water 40.72 ± 24.95 35.32 ± 22.46 115.94 ± 55.65 349.39 ± 152.72 ^* 184.77 ± 122.51 ＾ Powerade ^R 38.29 ± 26.86 32.75 ± 22.51 76.45 ± 54.42 182.16 ± 84.43 166.08 ± 107.67 ＾ G18 49.73 ± 42.37 30.68 ± 21.71 100.75 ± 62.70 151.57 ± 93.18 95.07 ± 59.40 G30 35.05 ± 25.26 24.30 ± 15.42 82.21 ± 72.17 133.14 ± 153.26 92.07 ± 69.09

Each time point represents the elapsed time (minutes) during recovery.

^{* Indicates} that urine loss is significantly greater than P, G18 and G30.

^ Indicates significantly greater urine loss than G18 and G30.

The amount of sap consumed that did not drain sap or urine varied from formulation to formulation. This amount was calculated as a relative expression (ml / kg) and expressed as a percentage calculated as [(sap inflow-sap discharge) / sap inflow]. The relative sap retention of W was 17.07 ± 5.22 ml / kg, much less than the other formulations. P, G18 and G30 were 20.43 ± 6.50 ml / kg, 19.48 ± 4.83 ml / kg and 21.26 ± 4.83 ml / kg, respectively. Sap retention percentages vary from formulation to formulation, with W much lower than P, G18, and G30 at 180 and 240 minutes (W 62.94 ± 9.05%; P 74.25 ± 11.15%; G18 76.52 ± 10.32%; and G30 81.45 ± 10.34%) . In addition, the fluid retention was much higher in the G30 test at the end of recovery (240 minutes) than in W and P. G18 was not different from P or G30. See FIG. 15.

Urine produced during the recovery period varied from formulation to formulation. As shown in FIG. 16, W (x = 134.97 ml) was significantly different from P (x = 98.99 ml), G18 (x = 91.64 ml) or G30 (x = 86.38 ml) (much more urine dose). G30 produced much less urine than W and P. G18 was not different from P or G30. See FIG. 16.

Mean urine molar osmolality concentrations varied from formulation to formulation. W had the lowest urine molar osmolality (348.33 mOsm), no difference from P (400.66 mOsm), but significantly different from G18 (431.74 mOsm) and G30 (500.42 mOsm). G18 was not different from P or G30. P was much lower than G30. See FIG. 17.

Mean urine sodium concentrations were much higher in the G30 test than in other tests (W = 49.73 ± 39.78; P = 50.14 ± 41.93; G18 = 52.48 ± 40.44) (65.19 ± 45.68 mEq / L). The other tests did not differ from each other. See FIG. 18.

Potassium loss was much higher in the G30 test (52.25 ± 36.56 mEq / L) than in the other tests (W = 39.67 ± 38.15; P = 41.82 ± 40.42; G18 = 41.58 ± 33.97). The other tests did not differ from each other. See FIG. 19.

The samples began each exercise period with sufficient hydration (USG = 1.008 ± 0.005). The specific gravity of urine did not differ between formulations before exercise. The mean USG at W treatment was much lower than P at 120 minutes. W was also lower than G18 and G30 at 180 minutes. USG at P treatment was much lower than G30 at 180 and 240 minutes. G18 and P did not differ from each other at any test point. See FIG. 20.

The estimated acute sodium equilibrium is summarized in Table II.

Intake (eMq) Emissions (eMq) Estimated Sweat Loss Replacement rate Sweat ^* Piss water 0 131.15 15.51 ± 7.11 146.66 0 Powerade ^R 10.19 132.80 13.52 ± 9.42 146.32 6.96 G18 33.86 122.58 15.65 ± 9.95 138.23 24.50 G30 58.59 127.24 14.79 ± 8.88 142.03 41.25

^* Estimated sweat loss from the average of the sweat patches attached to each forearm during one of the four workout periods. The amount was calculated by multiplying the sweat volume and concentration lost for a given night.

^ Cumulative loss measured from the sum of the sodium concentration in each urine sample times the volume of each sample. No difference in mean urine sodium loss between formulations was found.

Urine protein was measured via a reagent strip (Uristix) to determine whether dehydration affects protein secretion. Table III shows the frequency and amount of protein detected in urine at each time point for each of the four formulations.

time protein Treatment group (mg / dl) water Powerade ^R G18 G30 Pre-workout voice 16 17 17 17 After exercise voice 16 13 10 13 a very small amount 0 3 5 3 60 voice 9 8 10 8 a very small amount 6 5 5 5 30-100 + One 2 0 3 100+ One One 90 voice 10 12 11 9 a very small amount 4 4 0 5 30-100 One One 0 2 100+ One 120 voice 16 16 11 13 a very small amount 0 One One 4 30-100 One 180 voice 15 16 10 13 a very small amount 0 0 One 2 240 voice 15 16 10 11 a very small amount 0 0 One 5

With respect to sensuality, there was little and no random difference between G30 and G18. In the initial sensory evaluation (32 minutes of recovery time), the G30 blend initially had a lower preference than G18 for overall crush, flavor, sweetness and sour taste, but the difference between these two drinks decreased rapidly over time. G18 generally scored at 42, 62 and 82 minutes in the above evaluation categories, but the effect was not statistically significant. The G30 blend scored significantly less than G18 at 62 minutes.

W scored lower than G18 in overall favor and flavor at all time points. In addition, the initial evaluation (32 minutes) also showed a lower score for aftertaste than G18.

The G18 blend was classified as less salty than the ideal salty at all evaluation points. G18 was classified as sour than the ideal sour at 32, 42 and 82 minutes. There was no difference in the perceived salty taste between G18 and G30. Compared to the G18, the G30 was less sour at 42 and 62 minutes, sweeter at 82 minutes, and disliked at 62 minutes. The G30 blend was evaluated to be less salty than the ideal salty taste at all evaluation points.

Example 6

This study is to compare the electrolyte formulations presented below to determine the amount of sap that is maintained up to 3 hours after dehydration induced by the exercise, in which the rate of sap loss and total sap loss due to sweat are subsequently supplemented.

CODE [Na] (mEq / L) [K] (mEq / L) [Cl] (mEq / L) Insertion pressure concentration (mOsm / kg) G18 18.4 2.8 11.5 307 G25 25.1 9.7 33.9 339 G30 29.7 2.7 20.2 325

The study also measures the effect of increasing the sum of total extracellular ions (sodium and chloride) to higher concentrations than the G30 blend while lowering sodium to 25 mEq / L.

For this study, samples were divided into two groups to evaluate the effect of dietary control (for 24 hours) on physiological dimensions. As in the previous evaluation, the sample was provided with the standard diet on the evening before the test and on the morning and lunch of the test.

The total calorie intake of the control diet group was 2200 calories and ate approximately 2400 mg of sodium. Samples weighing more than 150 pounds were given slightly higher (+200) calories and sodium intake (+100 mg). All samples were distributed with a copy of the dietary and exercise instructions, instructed the sample not to replace food, and allowed additional liquid (within the instructions) until 3 hours before the experiment.

All samples were asked to follow diet and exercise guidelines before participating in the test. In order to ensure hydration before the experiment, each sample was ingested with the appropriate fluid. In addition, hydration was confirmed by examining the conductivity of the pre-test urine samples collected directly before the test. Samples whose conductivity of the first experimental urine sample exceeded 21 millimens (mS) -cm were suspended from the experiment.

Thirty-six subjects (31 males and 5 females) completed the study. During each exercise period, the sample was exercised at high temperature (80 ° F./40% RH) for 1.5 hours and dehydrated an average of 1.8 ± 0.6%, with 100% of sweat loss at three sodium concentrations (18, 25 or 30 mEq / L). Supplemented with one of the The average sweat release rate for the entire group through all tests was 0.885 ± 0.32 liters per hour.

The study included women, and the effects associated with changes in menstrual cycle, fluid equilibrium, and hormonal effects were adjusted in women with the same menstrual cycle on all tests. In this study, the rate of sap loss was measured after the exercise-induced dehydration at high temperature and after the consumption of various minerals. This test protocol and sequence is illustrated in FIG. 21.

The subjects were then weighed on baseline and completed a sensory evaluation (GI syndrome, energy level). Samples were cycled for 1.5 hours in a warm environment (80 ° F., 40% RH) to induce exercise-induced dehydration, close to 2% of their initial body weight. Using the pre-measured workload, an exercise intensity corresponding to 70-75% of the maximum heart rate as measured earlier in the maximum treadmill test was set. The heart rate was monitored every 10 minutes using a telemetry HR monitor (Polar) and confirmed sufficient exercise intensity.

At 1 hour of cycling, the samples were allowed to rest for 5 minutes. At the end of the exercise dehydration period, the subjects were asked to complete a sensory evaluation form and weighed again to determine their final sweat loss. Body weights were measured after exercise and urine samples were collected immediately after exercise. He then sat in a lean posture for the rest of his recovery.

The beverage was mixed prior to the experiment with 1 and 2 liter flasks using beverage water that provided no electrolyte to the beverage. The beverage was supplied chilled in the refrigerator (approximately 40 ° F.), so the last two beverages would be close to room temperature when the sample was fed. The beverage was dispensed according to a rehydration scheme involving the divided dose administration according to a particular time point. At 30 minutes of recovery, the subject was given the first of six cups of beverage and then the next cup every 10 minutes. The total beverage dose was equivalent to the total sweat loss, with 50% of the total dose given to the sample within the first 20 minutes and the remaining 50% to 12.5% every 10 minutes for the remaining 40 minutes. All sap was consumed within 1 hour.

Every 30 minutes during the 3.5 hour recovery period, the subject was asked to complete a sensory evaluation evaluation and urine samples were taken. Urine volume was measured by body weight and urine conductivity was measured directly using a conductivity meter (WTW LF 340, model 19706-20). Then, a certain amount of urine was taken and later stored at -20 ° F until [Na +] and [K +] analysis. [Na +] and [K +] in urine were measured using a flame photometer (IL943 Automatic Flame Photometer) after centrifugation for 15 minutes to remove any insoluble particles from the sample to be analyzed.

Data analysis was done using a computer statistics package (SPSS, v.10). Descriptive statistics and theorem tables were created for all dependent measures. Repeated measures ANOVA were used to investigate the main effects of the treatment and, if appropriate, the time dependent effect. If a major effect exists, Duncan's post hoc test was used to measure the statistical difference between the means. Comparative checks were made when the alpha value was 0.05. Effect size estimates were made for comparison of total urine loss between treatment groups.

The findings were divided into groups. The results for the entire study group were presented first, followed by the male with the diet adjusted and then the male alone.

Thirty-seven specimens (N = 36) completed all three tests, and four specimens were excluded from this study because they were ill or did not tolerate dietary restrictions (caffeine inhibited). Mean weight loss during exercise-induced dehydration was 1.8 ± 0.6% for 1.5 hours. The average sweat release rate of these specimens was 0.89 ± 0.32 litres / hr, with an average of 1.3 ± 0.5 litres lost during dehydration. Dehydration and sweat loss did not differ between treatment groups.

The percentage of fluid intake maintained was significantly different. G25 (79.6%) had better fluid retention than G18 (73.5%) and G30 (75.1%). Correction to body weight (ml / kg) or absolute expression (kg) eliminated significant effects. In contrast to the results of projects FR-1 phases 2, 3 and 4, G30 was not different from G18 in this study. The effective size (ES) estimate for the sap retention percentage was as follows: 18 vs. 25, ES = 0.55 (medium effective size); 18 vs. 30, ES = 0.15 (no effect); 25 vs. 30, ES = 0.47 (medium effective size).

The mean total discharge of urine for 2.5 hours of recovery was much lower in G25 (0.252L) than in G30 (0.322L) and G18 (0.349L). The effect remained significant even when corrected for body weight (eg ml / kg). Effective size estimates were obtained from the following comparison of total urine loss: 18 vs. 25, ES = 0.57 (medium effective size, significant); 18 vs. 30, ES = 0.14 (no effect); 25 vs. 30, ES = 0.49 (medium effective size, unsignificant). Differences between formulations began to appear at 150 minutes of recovery (one hour after ingestion).

Absolute changes in body weight from baseline to end of recovery were -0.72, -0.62 and -0.71 kg for G18, G25 and G30, respectively. Expressed as a percentage of initial body weight, this value was −0.98%, −0.84%, and −0.96% for G18, G25, and G30, respectively. Absolute and percentage change values were significantly different for G25 vs G18 and G30 when sample changes were adjusted as in the statistical model. G18 was not different from G30.

The mean electroconductivity (SEC) for the basic urine sample was between 17 and 18 mS-cm for all treatment groups. The average dose of basal urine was 111.4 g, 117.1 g and 121.8 g for G18, G25 and G30 respectively. This suggests that the sample initiates the protocol in an average hydrated state on average.

Over time, the mean urine output was 58.2, 42.0 and 53.7 g for G18, G25 and G30, respectively. Interestingly, the mean SEC is 13.1, 16 and 14.5 mS-cm, respectively, over time for G18, G25 and G30.

In order to investigate any sensory (taste) and perceptual changes associated with the various treatments, a number of psychophysiological characteristics of the specimens were divided into different grades (eg, classification, 100pt) during the experiment. A GI Difficulty and Sensory (Taste) Assessment Form was asked to be completed periodically during the examination to examine the subject's mood.

In the GI assessment, there was no random difference between products. This assessment includes views of energy, alertness, thirst, hunger, stomach fullness, motion sickness, and urinary urge.

Some sensory qualities of each product were evaluated significantly differently. The overall appeal was similar for each product when it was first served, but significantly different when the last drink (82 minutes) was served. G25 (6.4) had a significantly lower likelihood than G18 (7.0), but did not differ from G30 (6.8). Salty loyalty was lower for G25 compared to G18 and G30 at all time points examined. This suggests that this is due to the negative quality of the additional chloride present in G25. Although not significant, G25 was perceived to be directionally saltier than G18 or G30. The loyalty scores of the flavors were similar from product to product over time. GI signs are consistent with test time and protocol but have changed over time. There was no significant difference in the report. The taste and flavor characteristics of each product did not differ within a short time (1 hour) after consumption.

Further data verification was accomplished with subgroups as defined below. The reaction was carried out to identify various factors that significantly affected the results. Diet controlled (male only); Analyzes in male-only subgroups yielded the following results. Since there were no female participants, only males were allowed to participate in the controlled diet.

Seventeen of the 36 specimens (n = 17) were divided into male groups on a controlled diet. Participants in this subgroup had a mean weight loss of 1.8 ± 0.5% during exercise-induced dehydration for 1.5 hours. The mean sweat release rate of these samples was 0.95 ± 0.28 L / hr, and the average loss of sweat during dehydration was 1.4 ± 0.4 liters. Dehydration and sweat loss did not differ between treatment groups.

The percentage of fluid intake maintained in this subgroup was not significantly different (p = 0.089). Oriented, G25 (80.7%) had significantly better sap retention than G18 (74.9%) and G30 (74.2%), but the difference was not large enough to make this subset statistically significant.

The total amount of urine loss was different by sodium concentration (p = 0.029). The average total loss of urine excreted during 2.5 hours of recovery was much less at G25 (0.255L) than at G30 (0.374L) and G18 (0.367L). Effective sizes are as follows: 18 vs. 25, ES = 0.58 (medium effective size); 18 vs. 30, ES = 0.04 (no effect); 25 vs. 30, ES = 0.71 (large effect size).

The absolute changes in body weight from the beginning to the end of recovery were -0.70, -0.59 and -0.75 kg for G18, G25 and G30, respectively (p = 0.015). Expressed as a percentage of the initial weight, these values were -0.94%, -0.79% and -0.99% for G18, G25 and G30, respectively. Absolute and percentage change values were significantly different for G25 vs G18 and G30 when sample changes were adjusted as in the statistical model. G18 was not different from G30.

Thirty-one of 36 specimens (n = 31) were divided into male groups regardless of dietary control group. The largest difference among this subset of the entire group was identified, probably due to the large sample size (n = 31) and the statistically excluded effect by the small group of women examined. The mean weight loss of exercise-induced dehydration in this subset of participants was 1.9 ± 0.6% for 1.5 hours. The average sweat release rate of these specimens was 0.94 ± 0.31L / hr, and the average loss of sweat during dehydration was 1.4 ± 0.5 liters. Dehydration and sweat loss did not differ between treatment groups.

The percentage of fluid intake maintained was significantly different (p = 0.016). G25 (79.6%) had better fluid retention than G18 (73.1%) and G30 (75.0%). This treatment effect was evident at 15 minutes of recovery period (see FIG. 22). When corrected for body weight (ml / kg) or expressed in absolute terms (kg), the difference was not significant.

The mean total loss of urine excreted during 2.5 hours of recovery was significantly less in G25 (0.267L) than in G30 (0.346L) and G18 (0.374L) (p = 0.009). When corrected for body weight (eg ml / kg), the effect remained significant (p = 0.005). Differences between products began at 150 minutes of recovery (at 1 hour after ingestion) (see FIG. 23). The effective size estimate is as follows: 18 vs. 25, ES = 0.62 (medium effective size); 18 vs. 30, ES = 0.15 (no effect); 25 vs. 30, ES = 0.56 (medium effect size).

The absolute changes in body weight from the beginning to the end of recovery were -0.76, -0.65 and -0.75 kg for G18, G25 and G30, respectively. Expressed as a percentage of initial weight, these values were -1.01%, -0.85% and -0.99% for G18, G25 and G30, respectively. Absolute changes (p = 0.006) and percentage change values (p = 0.010) were significantly different for G25 vs G18 and G30 when sample changes were adjusted as in the statistical model. G18 was not different from G30.

This data was consistent with the findings recorded for the entire group. There was a sporadic difference between drinks. The most notable effect observed was that G25 had the lowest "salt loyalty" and highest cognitive saltiness compared to G18. This effect remained fairly consistent over the entire intake period. There was no apparent GI-related effect observed per drink in the men in this subgroup.

Example 7

This study is similar to the previous one. However, this time the sum of the chloride and sodium ions of the 25 mEq / L blend was more similar to the sum of the sodium and chloride of the G30 blend, excluding the 18 mEq / L blend. Specific electrolyte formulations are as follows:

CODE [Na] (mEq / L) [K ⁺ ] (mEq / L) ^{[Cl -] (mEq / L} ) [Mg ⁺⁺ ] (mEq / L) Insertion pressure concentration (mOsm / kg) G25 25.1 9.9 30 2 339 G30 29.5 2.8 20 0 334

^{* Indicates} the measured analysis value.

These formulations were compared for effect on sap loss and sap maintenance. In addition, the sensory quality was also measured.

Samples and workloads reported in this study were set for bicycle and treadmill exercises sufficient to provide strength between 75 and 80% of the maximum heart rate measured (measured by pressure test annually). In addition, body weights were measured before and after the pre-exercise period to estimate sweat release rate.

Samples were fed with a standard meal to consume a constant sodium intake (approximately 2700 mg) each before both tests. Meals include the evening before the exam and breakfast and lunch on the day of the exam. The specimens were given the option to eat all or part of the meal, but were asked to record the amount and the amount of meals not eaten. This item was placed in a food bag for the next inspection. In addition, a bottle of water was provided the evening before the test (500 ml) and the day (1000 ml) for proper hydration. Samples were inhibited from caffeine and alcohol for 24 hours prior to testing.

The sample was a trained male (25-49 years old). Seventeen completed both tests. One specimen was ill and excluded from the test. Samples were fasted (drinks and meals) for 3 hours, then reported to the facility, and urine samples were taken and weighed to assess hydration prior to exercise.

After completing the pre-workout survey (GI rating), the exercise was started. The exercise period consisted of a total of 60 minutes of cycling / running alternately at 15 minute intervals under a maximum heart rate of 75-80%. Heart rate was measured at 15 minute intervals to ensure that the specimen was in proper strength. Drinking water was prohibited during the whole exercise period to make 1.5 to 2% dehydration.

After the exercise, the sample was weighed and a urine sample was taken after the exercise. Then, a recovery period was given for 3.5 hours. At 30 minutes of recovery, the subjects were given a primary drink and sensory evaluation equivalent to 25% of their total sweat loss (measured by subtracting their weight from pre-workout weight). Again, at 40 minutes of recovery, an assessment and a drink (25% of loss) were provided. Drink # 3, 12.5% of sweat loss, was served at 50 minutes. At 58 minutes, the subject was given a GI rating to assess gastrointestinal reactions and escorted to the toilet for urine sampling. On return, they were asked to complete a sensory evaluation and provided a fourth drink (12.5%). The # 5 beverage (12.5%) was given at 70 minutes, the last # 6 beverage (12.5%), and the sensory evaluation at 80 minutes. At 90, 120, 180 and 240 minutes, the GI was graded and urine samples were collected. Finally, a urine sample was taken and sent upstairs to weigh the last nude. Meals were provided and rested for the next examination (if necessary).

Urine dose was measured by body weight and urine specific gravity (A 300 Clinical Refractometer). Urine was transferred to a 4 ml cold bayer for further analysis. [Na +] and [K +] in urine were measured by an IL943 Automatic Flame Photometer after centrifugation for 15 minutes to remove any insoluble particles from the sample to be analyzed. The molar osmolarity was measured for each sample (Fiske 2400 Osmometer).

Each sample was given a meal equivalent to 2,428 kcal and 2,694 mg sodium. Meals were instructed to eat as much or as little as desired, with consistency between treatment groups. Most of the samples ate all meals provided, but intakes ranged from 1,851-2,428 kcal and sodium 1,831-2,694 mg. Do not eat anything other than the one provided.

A similar degree of dehydration was observed between treatment groups in the 60 min exercise period (1.75 ± 0.29% and 1.78 ± 0.33% for G25 and G30, respectively). In addition, the rate of sweat release between treatment groups was also essentially the same (1.39 ± 0.32 L / hr, 1.40 ± 0.32 L / hr for G25 and G30, respectively).

In addition, the total fluid intake between treatment groups was 1.39 ± 0.32L in the G25 treatment group and 1.40 ± 0.32L in the G30 treatment group, in accordance with the total sweat loss.

The total cumulative discharge of sap did not differ between treatment groups (G25 0.35 ± 0.13L, G30 0.35 ± 0.15L). In addition, the urine output at each data collection point did not differ significantly among the treatment groups (see below).

Treatment group 60 minutes 90 minutes 120 minutes 180 minutes 240 minutes G25 35.28 ± 19.65 73.39 ± 25.04 159.68 ± 59.36 276.23 ± 104.25 345.80 ± 130.13 G30 37.55 ± 22.40 70.58 ± 37.21 153.47 ± 86.35 272.45 ± 138.93 352.41 ± 152.08

Each time point represents a recovery time (minutes).

The amount of sap consumed that did not drain sap or urine did not differ between treatment groups. This amount was calculated as a relative expression (ml / kg) and expressed as a percentage calculated as [(sap inflow-sap discharge) / sap inflow]. Relative fluid retention was 13.11 ± 3.04 ml / kg and 13.32 ± 3.52 ml / kg for G25 and G30, respectively. In addition, sap retention percentages were the same in both treatment groups (G25 74.29 ± 9.76% and G30 74.20 ± 10.14%). As expected, the sap retention percentage was the same for each treatment group over time (see below).

Treatment group 60 minutes 90 minutes 120 minutes 180 minutes 240 minutes G25 95.86 ± 2.10 94.54 ± 1.69 88.00 ± 5.03 87.74 ± 8.84 74.29 ± 9.76 G30 95.31 ± 3.44 94.56 ± 3.22 88.25 ± 7.45 89.025 ± 10.05 74.20 ± 10.14

In order to investigate any sensory and sensory changes associated with the treatment group, a number of psychophysiological characteristics were divided into several different grades (eg, classification, 100pt) during the experimental period of the specimen. In order to investigate the recognition of the specimens, the GI Difficulty and Sensory (Taste) Evaluation Form was periodically written throughout the examination. The difference between the two beverages for perceived physiological and mental well-being grades was not significant. The difference in beverage favorability was as follows. G30 was significantly higher than G25 in crush and loyalty of sweet, sour, flavor and salty, and showed a large effective size (0.7) effect on aftertaste at 32 minutes. See FIG. 24 for overall appeal. At 42 minutes, G30 was much more attractive than G25 for aftertaste and had a medium effective size effect on sour taste as well. The G25 was more acidic than the G30 at all times. See FIG. 25. The G25 felt much saltier than the G30 at 32 minutes, but there was no difference at all other time points. The salty G25 perception was initially of the same grade as the ideal salty taste, but at all other times it became less than the ideal salty taste. G30 was less than ideal salty at all time points. See FIG. 26.

Example 8

This study measured the rehydration effect of a G30 blend containing calcium and magnesium and modified to contain large amounts of potassium. The same G18 and POWERade® blend as in Example 5 was used with two variants of G20, denoted K10 and K20. As in all examples, not only the experimenter but also the specimens were made unaware of the beverage treatment group. Specific formulations of the electrolyte are as follows:

CODE [Na] (mEq / L) [K] (mEq / L) [Cl] (mEq / L) [Ca] (mEq / L) [Mg] (mEq / L) P 5 3 To 6 0  0 G18 18 3 To 12 0  0 K10 30 10 To 20 One  3 K20 30 20 To 20 One To 6

Samples were fed with a standard diet to consume a constant sodium intake (approximately 3000 mg) before each experiment. Meals include the evening before the exam and breakfast and lunch on the day of the exam. The specimens were given the option to eat all or part of the meal, but were asked to record the amount and the amount of meals not eaten. This item was placed in a food bag for the next inspection. In addition, a bottle of water was provided the evening before the test (500 ml) and the day (1000 ml) for proper hydration. Samples were inhibited from caffeine and alcohol for 24 hours prior to testing.

The sample was a trained male (age 30-50). Seventeen completed both tests. Fasting (drinks and meals) was allowed for 3 hours after the test. Lose weight before and after exercise. In addition, a urine sample was taken before exercise to evaluate the state of hydration. We also completed the pre-workout survey (GI rating).

The exercise period consisted of a total of 90 minutes of 30 minutes each on the cross trainer, stationary bike and treadmill with a maximum heart rate of 75-80%. Heart rate was measured at 15 minute intervals to ensure that the specimen was in proper strength. Drinks were prohibited during the entire exercise period to make 2 to 2.5% dehydration.

After the exercise, the sample was weighed and a urine sample was taken after the exercise. Then, a recovery period was given for 3.5 hours. At 30 minutes of recovery, the subjects were given a primary drink and sensory evaluation equivalent to 25% of their total sweat loss (measured by subtracting their weight from pre-workout weight). Again, at 40 minutes of recovery, an assessment and a drink (25% of loss) were provided. The third drink, which was 12.5% of sweat loss, was served at 50 minutes. At 58 minutes, the samples were graded GI and urine samples were taken to assess gastrointestinal responses. They were then asked to complete a sensory evaluation and offered a fourth drink (12.5%). The fifth drink (12.5%) was given at 70 minutes, the last drink, the sixth drink (12.5%), and the sensory evaluation at 80 minutes. At 90, 120, 180 and 240 minutes, the GI was graded and urine samples were collected. Finally, after the urine sample was taken, the weight of the last nude was measured.

Urine dose was measured by body weight and urine specific gravity (A 300 Clinical Refractometer). Urine was centrifuged for 15 minutes to remove any insoluble particles from the sample to be analyzed and then transferred to a 4 ml cold bay to analyze sodium and potassium concentrations with an IL943 Automatic Flame Photometer. The molar osmolarity was measured for each sample (Fiske 2400 Osmometer).

We used SPSS version 11.0 for data analysis. ANOVA using a general linear model was used to measure the difference between the mean values. Data are expressed as mean ± standard deviation.

A similar degree of dehydration was observed between treatment groups after exercise (2.56 ± 0.56%, 0.53 ± 0.55%, 2.57 ± 0.51% and 2.50 ± 0.44% for P, G18, K10 and K20, respectively). In addition, the rate of sweat release between treatment groups was essentially the same (1.29 ± 0.29L / hr, 1.27 ± 0.32L / hr, 1.29 ± 0.31L / hr, 1.26 ± 0.26L / for P, G18, K10 and K20, respectively). hr).

In addition, the total sap intake between treatment groups was similar for each treatment group, with P of 1.92 ± 0.44L, G18 of 1.92 ± 0.48L, K10 of 1.93 ± 0.46L, and K20 of 1.87 ± 0.39L. Dosage doses varied slightly from the mean value due to the protocol supplementing 100% of the total sweat loss and the slight change in sweat release rate.

The final body weight, expressed as a percentage of initial body weight, did not differ between treatment groups. After the P test, the body weight recovered to 98.68 ± 0.53% of the initial body weight, 98.85 ± 0.27% after G18, and 98.84 ± 0.47% and 98.89 ± 0.33% after K10 and K20, respectively.

The total cumulative discharge of sap did not differ statistically from treatment group (see FIG. 32). Cumulative discharges of sap were 501.03 ± 303.93ml, 444.63 ± 210.19ml, 434.05 ± 276.62ml and 353.08 ± 183.47ml for P, G18, K10 and K20 respectively. Urine output at each data collection point did not differ significantly between treatment groups at 60, 90 or 120 minutes. However, at 180 and 240 minutes, urine output was significantly lower at K20 than at P.

The amount of sap consumed that did not drain sap or urine did not differ between treatment groups. This amount was calculated as a relative expression (ml / kg) and expressed as a percentage calculated as [(sap inflow-sap discharge) / sap inflow]. Relative fluid retention was 18.62 ± 7.81ml / kg, 19.40 ± 5.65ml / kg, 19.66 ± 5.99ml / kg and 20.17 ± 5.07ml / kg for P, G18, K10 and K20, respectively. In addition, the sap retention percentage was not statistically different between treatment groups (P 73.70 ± 13.85%, G18 75.74 ± 12.56%, K10 76.39 ± 14.23% and K20 80.53 ± 9.69%). However, an effective size of 0.58 was observed between K20 and P (p = 0.09). See FIG. 27.

Total urine output did not vary significantly between treatment groups during the recovery period. However, an effective size of 0.61 was observed between the K20 treatment group and P (p = 0.07). In addition, K20 (much less urine output) was significantly different from P at 180 and 240 minutes.

The average molar osmolarity of urine varied between treatment groups. P showed the lowest urine molar osmolality (379.70 ± 222.96 mOsm) and was not different from G18 (415.51 ± 217.89 mOsm) or K10 (413.53 ± 232.11 mOsm) but significantly different from K20 (462.42 ± 226.70 mOsm). . K20 was not different from K10 or G18. See FIG. 28.

The average sodium concentration in urine was greatest in the K20 test (52.59 ± 31.38 mEq / L) compared to P (40.74 ± 28.58 mEq / L) and G18 (43.81 ± 27.98 mEq / L). K10 (48.87 ± 35.18 mEq / L) was not significantly different from any other test. Total sodium output (urine dose x urine sodium concentration) did not differ from test to test (P = 16.62 ± 8.32; G18 = 17.68 ± 10.80; K10 = 19.46 ± 10.17; K20 = 20.27 ± 8.77). See FIG. 29.

The mean potassium concentration in urine was significantly higher in the K20 test (58.44 ± 32.59 mEq / L) compared to P (42.24 ± 40.19 mEq / L). G18 (47.26 ± 37.05) and K10 (51.99 ± 39.33) were not different from other treatment groups.

The samples began each exercise period with sufficient hydration (USG = 1.008 ± 0.005). The specific gravity of urine did not differ between treatment groups. The mean USG at W treatment was much lower than P at 120 minutes. W was also lower than G18 and G30 at 180 minutes. USG at P treatment was much lower than G30 at 180 and 240 minutes. G18 and P did not differ from each other at any test point. See FIG. 30.

The overall appeal based on sensory tests measured at four evaluation points did not differ between drinks. Blend K20 and PowerAid scored much better than the G18 at 32 minutes. This evaluation was the only one with which significant differences between products were observed at each time point. P showed a significant decline in overall appeal over time. Initially, P was numerically the highest overall favorability, but oriented was the lowest overall favorability. In addition, P showed a directional decline over time for all crush grades except aftertaste. Formulation G18 had a relatively low initial score (32 minutes) in terms of aftertaste, salty and sour loyalty. However, at a later time, it was restored to a typical range of scores.

There was essentially no significant difference between drinks for stomach upset. At 60 minutes, K20 was classified as causing significantly greater motion sickness than G18 and K10. However, these results were directionally aligned with the results at 30 minutes because motion sickness was common after the exercise protocol and just before the beverage administration. Various differences were observed over time. These results were in agreement with those expected in the protocol. No unusual state of stomach upset was observed.

Example 9

As in the previous example, the complex effect on rehydration was measured by varying the concentrations of all electrolytes except sodium, with addition of potassium and magnesium and varying potassium concentrations. In addition to G30, three formulations were tested. All formulations contained 6% carbohydrate, 30mEq / L sodium and 0.103% flavor. As in other examples, carbohydrates used a combination of sucrose (about 3%), glucose (about 1.7%) and fructose (about 1.3%). Specific formulation of the electrolyte is as follows.

CODE [Na] (mEq / L) [K] (mEq / L) [Cl] (mEq / L) [Ca] (mEq / L) [Mg] (mEq / L) G30 30 3 To 17 0 0 K5 30 5 To 20 3 3 K10 30 10 To 17 3 3 K20 30 20 To 17 One 3

The sample was a trained male (19-50 years old). 18 completed all four tests. Almost the same as the previous examples, the standard meals were each given to the subjects on the day before the test. After the test, they were fasted (drinks and meals) for 3 hours. Urine samples were taken before exercise to assess hydration and weight of samples.

The sample was allowed to exercise for a total of 90 minutes without consuming any sap. The exercise was run for a total of 90 minutes with a cross-trainer, stationary bike and treadmill 30 minutes each at a maximum heart rate of 70-75%. This exercise induced 2.5-3% dehydration of the sample. After the exercise, the weight of the sample was measured, a urine sample was taken, and the recovery period was 3.5 hours.

At 30 minutes of recovery, the subjects were given a primary drink and sensory evaluation equivalent to 25% of the total sweat loss (measured by subtracting their weight from pre-exercise weight). An assessment and a drink (25% of loss) were provided again at 40 minutes of recovery. A third portion of the beverage (corresponding to 12.5% of sweat loss) was provided at 50 minutes. At 58 minutes, the samples were graded GI to measure gastrointestinal response and sensation and accompanied by a toilet to collect urine. Then, a sensory evaluation form was prepared, and a fourth portion (12.5%) was provided. The fifth round (12.5%) was provided at 70 minutes, and the sixth final split (12.5%) and sensory evaluation were provided at 80 minutes. At 90 minutes, 120 minutes, 180 minutes and 240 minutes, the specimens were again evaluated for GI response and urine samples were taken. After the final urine sample was taken, the weight of the final nude was measured.

All urine samples were collected in disposable specimen containers, weighed for measurement of urine output volume, and urine specific gravity was measured (A 300 Clinical Refractometer). Urine was centrifuged for 15 minutes to remove any insoluble particles from the sample to be analyzed and then transferred to a 4 ml cold bay to analyze sodium and potassium concentrations with an IL943 Automatic Flame Photometer. The molar osmolarity was measured for each sample (Fiske 2400 Osmometer).

The total discharge rate of sweat was less than in previous studies due to the difficulty of heating the room during winter. Nevertheless, the sweat release rate was sufficient to achieve dehydration of 2 to 2.5%. A similar degree of dehydration was observed between treatment groups after exercise (2.10 ± 0.50%, 2.18 ± 0.51%, 2.14 ± 0.53% and 2.15 ± 0.50% for G30, K5, K10 and K20, respectively). In addition, the rate of sweat release between treatment groups was essentially the same (1.12 ± 0.25L / hr, 1.16 ± 0.27L / hr, 1.14 ± 0.26L / hr, 1.14 ± 0.25L / for G30, K5, K10 and K20 respectively). hr).

The total sap intake between treatment groups was similar for each treatment group, with 1.30 ± 0.38L for G30, 1.75 ± 0.40L for K5, 1.71 ± 0.39L for K10, and 1.72 ± 0.37L for K20. Dosage doses varied slightly from the mean value due to the protocol supplementing 100% of the total sweat loss and the slight change in sweat release rate.

The final body weight, expressed as a percentage of initial body weight, did not differ between treatment groups. After the G30 test, the body weight recovered to 98.96 ± 0.21% of the initial body weight, 98.96 ± 0.29% after K5 and 98.90 ± 0.37% and 98.95 ± 0.31% after K10 and K20, respectively.

Total cumulative emissions of sap did not differ between treatment groups. Cumulative discharges of sap were 353.99 ± 161.73ml, 369.13 ± 167.35ml, 380.93 ± 240.35ml and 386.93 ± 205.07ml for G30, K5, K10 and K20, respectively. Urine output at each data collection point did not differ between treatment groups at any time. Sap retention percentages also did not differ between formulations (G30 78.17 ± 11.45%, K5 76.60 ± 16.84%, K10 78.28 ± 10.83% and K20 76.62 ± 12.87%). See FIG. 31. There was no difference in fluid retention relative to body weight: 16.59 ± 5.09 ml / kg, 17.29 ± 5.04 ml / kg, 16.69 ± 6.06 ml / kg and 16.66 ± 5.31 ml / kg for G30, K5, K10 and K20, respectively.

The mean molar osmolality of urine also did not differ between treatment groups (G30 = 499 ± 228 mOsm, K5 = 484 ± 250 mOsm, K10 = 456 ± 215 mOsm. K20 = 492 ± 215 mOsm) Was absent (see FIG. 32). The sample commenced each exercise period in a well hydrated state (USG = 1.008 ± 0.005). The specific gravity of urine (USG) was not different between treatment groups before treatment or between time points of recovery. Similarly, the change in urine specific gravity did not differ between treatment groups (see FIG. 33).

Urine mean sodium concentrations did not differ between treatment groups (54.73 ± 34.53 mEq / L, 60.34 ± 38.44 mEq / L, 53.31 ± 32.56 mEq / L, 60.99 ± 35.99 mEq / L for G30, K5, K10 and K20, respectively) ). Total sodium output (urine dose x urine sodium concentration) also did not differ between treatment groups (G30 = 20.61 ± 10.12mEq; K5 = 24.66 ± 12.86mEq; K10 = 21.65 ± 10.28mEq; K20 = 24.97 ± 12.49mEq).

The mean potassium concentration in urine was significantly higher in the K20 treated group (56.59 ± 33.43mEq / L) compared to G30 (49.79 ± 32.87mEq / L), K5 (47.24 ± 36.11) and K10 (46.87 ± 28.96). The latter three treatment groups did not differ from each other. See FIG. 34.

The overall appeal as measured from organoleptic quality grading during the rehydration period did not differ between beverages. See FIG. 35.

While the present invention has been described above through specific methods that differ from the specific compositions desired, those skilled in the art will recognize that other embodiments that fall within the scope of the present invention are possible. Accordingly, the scope of the invention should be determined with reference to the following claims.

Claims (53)

(a) of three or more components comprising fructose with two components selected from the group consisting of sucrose, maltose, maltodextrin, glucose, galactose, trehalose, fructo-oligosaccharides, beta-glucan and trios 4 to 10 wt% carbohydrate source as a mixture, (b) 30 to 40 mEq / L sodium, (c) 10 to 18 mEq / L chloride, (d) 8 to 20 mEq / L potassium and (e) contains water, The molar osmolality ranges from 250 to 350 mOsm / Kg, and the sum of (b) sodium and (c) chlorides is dehydrated to a weight loss of 2.0 to 3.0% due to exercise, and the fluid retention rate in the human body is A beverage composition that is at least 81.45% and has a taste that is equal to or better than a typical sports drink. The beverage composition of claim 1, wherein the carbohydrate source is a mixture of sucrose, glucose and fructose. delete delete delete The beverage composition of claim 1, comprising 10 to 19 mEq / L of potassium. delete delete delete delete delete delete The beverage composition of claim 1 in the form of a concentrate. delete delete delete (a) a mixture of 3 wt% sucrose, 1.7 wt% glucose and 1.3 wt% fructose, (b) sodium 30 mEq / L, (c) 10 to 18 mEq / L chloride, (d) 8 to 20 mEq / L potassium and (e) contains water, The molar osmolarity ranges from 250 to 350 mOsm / Kg, and the sum of (b) sodium and (c) chloride is dehydrated to 2.0 to 3.0% weight loss due to exercise, and the fluid retention rate in the human body is greater than 81.45%. A beverage composition having an amount equal to or better than a typical sports drink. delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete The beverage composition of claim 1 wherein the carbohydrate source is from 5.5 to 6.5 wt%. The beverage composition of claim 1, wherein the carbohydrate source is 6 wt%. The beverage composition of claim 2, wherein the sucrose is 1-5 wt%. The beverage composition of claim 2, wherein the sucrose is 2 to 4 wt%. The beverage composition of claim 2, wherein the glucose is 1 to 2.5 wt%. The beverage composition of claim 2, wherein the glucose is 1.4-2 wt%. The beverage composition of claim 2 wherein the fructose is between 0.8 and 1.8 wt%. A beverage composition according to claim 2 wherein the fructose is 1.1 to 1.5 wt%. The beverage composition of claim 2 wherein the sucrose, glucose and fructose are 3 wt%, 1.7 wt% and 1.3 wt%, respectively. The beverage composition of claim 1, further comprising one or more compounds selected from the group consisting of calcium, magnesium, flavors, clouding agents and citric acid. 43. The beverage composition of claim 42, further comprising 0.1 to 6 mEq / L of calcium. 43. The beverage composition of claim 42, further comprising 0.5 to 6 mEq / L of calcium. 43. The beverage composition of claim 42, further comprising 1 to 3 mEq / L of calcium. 43. The beverage composition of claim 42, further comprising 0.1 to 6 mEq / L magnesium. 43. The beverage composition of claim 42, further comprising 0.5 to 6 mEq / L magnesium. 43. The beverage composition of claim 42, further comprising 1 to 3 mEq / L magnesium. 43. The beverage composition of claim 42, further comprising less than 0.4 wt% flavor. 43. The beverage composition of claim 42, further comprising less than 0.2 wt% flavoring agent. 43. The beverage composition of claim 42, further comprising less than 100 ppm of a clouding agent. 43. The beverage composition of claim 42, further comprising less than 50 ppm of a clouding agent. 43. The beverage composition of claim 42, further comprising 0.24 to 0.45 wt% citric acid.

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